Slow Roasted Tomatoes
20 ripe tomatoes, stems removed, halved lengthwise
1/2 c. extra-virgin olive oil
3 Tbsp. sugar
2 Tbsp. mixed herbs including thyme rosemary and sage
1 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper (coarse ground)
Preheat oven to 170 F (or lowest temperature on oven)
Place tomato halves
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